With a mountain of gooey cinnamon apples nestled under a perfectly buttery and flaky pie crust, this is most certainly my favorite apple pie recipe. To bring out the best apple flavor and texture, pre-cook the filling for about 5 minutes on the stove. Bake and cool the pie, and then top with vanilla ice cream for the ultimate homestyle dessert.
I originally published this recipe in 2018 and have since added new photos, a video tutorial, and several helpful success tips. I also added an optional pre-cook step for the apple filling.
One reader, Sami, commented: “THE best apple pie recipe EVER!!!! I made this for Thanksgiving, and it was a huge hit. I love the use of different apple types and went with four Granny Smith, two Fuji, and two Honeycrisp. Each apple type has a different flavor and a different texture when cooked, which my family absolutely loved. ★★★★★”
I’m a published cookbook author, and I bake as a profession. So you can imagine I’m often asked about my *favorite* dessert. And, without hesitation, my answer is ALWAYS homemade pie.
In particular, apple pie. Below you’ll find my favorite pie… and baking recipe… on the planet. It’s my #1 choice out of all the Thanksgiving pies, but I certainly don’t limit it to the fall season. I’ve been making this recipe for years, and after testing multiple different fillings, spices, apple varieties, and other little tweaks, I consider the recipe below to be my very best apple pie.
Here’s what a few more readers are saying:
Alexia commented: “WOW! The best apple pie I have ever had or made. As with all of the recipes I’ve tried from Sally, it’s a keeper for sure! ★★★★★“
Sofia commented: “Everyone I make this for says it’s the best apple pie they’ve ever had!! ★★★★★“
Caitlin commented: “My FAVORITE apple pie! I have tried a handful of other recipes and felt none of them got it quite ‘right.’ This one was a hit and I can’t wait to make it over and over again! ★★★★★“
Here’s Why You’ll Love This Apple Pie, Too
- Classic recipe, without any complicated ingredients
- Golden flaky double pie crust provides a crisp contrast to the soft and juicy filling
- Caramelized filling peeking through the lattice
- Deliciously sweet, cinnamon-spiced filling
- Tall slices with oodles of tender apples that aren’t overly mushy
- Comforting, nostalgia-filled flavor
- Completely out-of-this-world with a scoop of vanilla ice cream on top
This pie is deep-dish style, but you don’t need a super special pie dish to get started. Any 1.5- to 2-inch-deep pie dish works here. You’ll simply pile those apple slices nice and high!
Let’s get started.
Begin With Quality Pie Crust
You need a sturdy crust to hold in the mountain of apples. Whether you’re a pie crust beginner or pro, I encourage you to read through my pie crust recipe. There’s nothing quite like homemade pie crust and my grandmother’s recipe has consistently proven its authority over the past several decades. It’s our family’s favorite, and I’ve been using it ever since I could lift a rolling pin.
This recipe uses both butter and shortening to provide a quality combination of sturdy, flaky, and buttery. I also have an all butter pie crust if you’re interested. But for best taste and texture, I swear by using both shortening and butter. You can taste the difference.
Key Ingredients You Need
Once you have your pie dough ready, you can gather the rest of the ingredients. My apple pie recipe has a deliciously gooey, sweet, and spiced apple filling. The ingredients in the filling are my go-to choices for most apple pie recipes including my apple cheddar pie and salted caramel apple pie, too.
- Apples – It’s best to use a variety of apples in apple pie. Just like when we make apple cake or apple cobbler, I recommend using half tart and half sweet. I love tart Granny Smith apples paired with a sweet variety such as Pink Lady, Honeycrisp, Jazz, or Fuji. Here is a complete list of the best apples for baking.
- Spices – Apple pie isn’t apple pie without warm spices like cinnamon and nutmeg. I always add allspice to the filling for a little something extra.
- Lemon – A touch of lemon is crucial here. You don’t use enough to actually taste the lemon; add a splash to prevent the apples from browning and to keep the flavor bright. (Flavor is a bit flat without it, so do not skip this!)
- Sugar – Sugar sweetens the pie filling. You can actually use white granulated sugar or brown sugar here. I typically use white sugar so the apple and spice flavors really shine.
- Flour – Flour thickens the pie filling.
Do you crave extra flavor? You’ll love this apple cranberry pie or chai-spiced apple pie.
What Are the Best Apples to Use for Apple Pie?
Firmer apples are ideal for baking a pie. Avoid soft, mealy, and mushy apples. For depth of flavor, it’s best to bake with a mix of tart and sweet apples. For apple pie, I usually use 4–5 tart and 4 sweet.
- Tart apples for baking: Granny Smith (in my opinion, this is the best overall apple for baking), Braeburn, Jonathan, and Pacific Rose
- Sweet apples for baking: Jazz, Pazazz (sometimes harder to find but delicious!), Honeycrisp, Pink Lady, and Fuji
For a detailed list of my favorite apple varieties and when to use each, you can visit my post The Best Apples for Baking.
In Pictures: How to Make Perfect Apple Pie
Roll out the bottom pie dough. Tuck the dough into a deep-dish pie plate. Refrigerate as you prepare the filling. Remember, cold pie dough is key to pie-making.
Make the filling. Stir all of the filling ingredients together in a large bowl. An optional step, and something I’ve been doing more recently, is to pre-cook the filling on the stove for just a few minutes. This begins to soften the apple slices, and helps to meld the flavors together. I find it makes for a juicier, and even more flavorful filling!
Pile the filling into the pie dish. Don’t just pour in the apples. Instead, make sure the slices are compact inside. Tuck them in tightly so there’s hardly any air pockets. The filling is already so juicy:
Add the top pie crust. I have a whole tutorial on how to lattice pie crust, which is how I top the pictured pie. You’ll need a pastry wheel, pizza cutter, or sharp knife to make the lattice strips. A pair of kitchen shears is also handy for trimming any excess pie dough overhang.
Alternatively, you can make a double-crust pie by laying the second rolled-out pie crust on top. Slit some vents on top with a sharp knife.
Don’t want to mess with a top crust? Try my apple crumble pie, or make an apple galette.
Flute the edges. Here is my video for how to flute pie crust. You could also simply crimp the edges with a fork, a method I show in the same video.
Brush with egg wash. Egg wash is a combination of egg and milk, and it’s what gives the pie crust its golden sheen. Pie crust looks very dull without the egg wash. For a little crunch and sparkle, I always add a sprinkle of coarse sugar on top, too.
Bake: Bake the apple pie until the crust is golden brown, and the filling is bubbling through the vents, about 1 hour. Baking the pie at an initial high temperature helps set the crust. After about 25 minutes, reduce the oven temperature as the recipe card instructs below.
When I lower the oven temperature, I add a pie crust shield. You can buy one, or you can make a DIY pie crust shield out of aluminum foil. Tear off a large square of aluminum foil, fold it in half, and then cut a half-circle in the center of the folded edge. Unfold it and place it on the pie. This will protect the edges, to ensure the crust doesn’t burn.
How Do I Know When Apple Pie Is Done?
A visual cue is helpful when determining the pie’s doneness. If the crust is golden, and the filling is bubbling around the edges, the apple pie is done. If you want to be precise, the internal temperature of the filling taken with an instant read thermometer should be around 200°F (93°C) when done.
Cool the pie: The longer you let apple pie cool, the more the filling will set. I recommend cooling for at least 3 full hours before slicing and serving. I know, it’s nearly impossible to wait!
4 Apple Pie Success Tips
- Uniform-Size Apples: Make sure your apple slices are uniform in size. Why? You don’t want some thick solid apples and some thin mushy apples. You want them all to be tender, while retaining some texture. Aim for about 1/4-inch-thick slices. If the apple slices are too thin, they’ll just pack themselves down and you’ll be on your way to making an applesauce pie. For best texture, make sure to peel your apples, too.
- Use a Ton of Apples: You will be surprised how many apple slices can fit into a pie crust. Pile them so high that it looks ridiculous. I’ve made this recipe hundreds of times, and I’m still shocked with how many I can squeeze in!
- Use the Correct Pan: My all-time favorite pie dish is deep-dish style, but also perfect for regular (non-deep-dish style) pies as well. You want a pie dish that’s at least 1.5 to 2 inches deep.
- Flute or Crimp the Edges: To adhere the top and bottom crust together, and to seal in the juicy filling, be sure to flute or crimp the pie crust edges.
Top the slices with vanilla ice cream and, if desired, a drizzle of salted caramel… because we don’t mess around when it comes to dessert. A dollop of whipped cream would be excellent here, too!
If you’re looking for individual-portion desserts, you may love these apple turnovers, apple pie baked apples, individual apple crumbles, or my apple hand pies. No shortage of apples around here.
You don’t have to pre-cook the filling before spooning it into the pie crust, but it’s a quick step I recommend. Just 5 minutes on the stove begins the softening process, and also helps the flavors start to mingle. I’ve never regretted taking this step, and it’s certainly catapulted my apple pies from good to great.
You don’t have to pre-bake the bottom pie crust for this pie. There’s simply no need to take this extra step because the apple pie bakes for a really long time in the oven. If your pies have soggy crusts, you may not be baking them long enough. See How Do I Know When Apple Pie Is Done above. Additionally, and this is important, I strongly recommend using a glass pie dish. Glass conducts heat slowly and evenly, and you can literally *see* if the bottom crust is done.
Skip traditional pie crust and make my salted caramel apple pie bars, caramel apple cheesecake pie, or my classic apple crisp recipe instead. You might also enjoy my baked apples!
Homemade apple pie—with its combination of sweet, juicy apples and warm, comforting spices all encased in a buttery, golden crust—is such a quintessential American dessert. Every delicious bite evokes a sense of home, nostalgia, and tradition, and I know you’ll love it as much as I do!
PrintMy Best Apple Pie Recipe
- Prep Time: 3 hours (includes pie crust)
- Cook Time: 1 hour, 5 minutes
- Total Time: 7 hours (includes cooling)
- Yield: 8-10 servings
- Category: Pie
- Method: Baking
- Cuisine: American
Description
With a mountain of gooey, cinnamon-kissed apples nestled under a perfectly buttery and flaky pie crust, this is most certainly my favorite apple pie recipe. To bring out the best apple flavor and texture, pre-cook the filling for only about 5 minutes on the stove. Bake and cool the pie, and then top with vanilla ice cream for the ultimate homestyle dessert.
Ingredients
- Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
- 10 cups (1250g) 1/4-inch-thick apple slices (about 8 large peeled and cored apples)*
- 1/2 cup (100g) granulated sugar (or packed brown sugar)
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1 Tablespoon (15ml) lemon juice
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon each: ground allspice & ground nutmeg
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar for sprinkling on crust
Instructions
- The crust: Prepare either pie crust recipe through step 5.
- Make the filling: In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined.
- Optional pre-cook: Pour the apple filling into a very large skillet, or dutch oven, and place over medium-low heat. Stir and cook for 5 minutes until the apples begin to soften. Remove from heat and set aside. This step is optional, but I’ve found it makes for a juicier, more flavorful filling because it helps begin to soften the apples. If you can, take the few extra minutes to do this, because the flavor is worth it!
- Preheat oven to 400°F (204°C).
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5 to 2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. Spoon the filling into the crust. It’s ok if it is still warm from the precooking step. It will seem like a lot of apples; that’s ok. Pile them high, and tightly together.
- Finish assembling: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough; in the pictured pie, I cut 12 1-inch-wide strips. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. (Here’s a lattice pie crust tutorial if you need visuals.) Use a small paring knife or kitchen shears to trim off excess dough. Fold the overhang back towards the center of the pie, and pinch the edges to adhere the top and bottom crusts together. Crimp or flute the pie crust edges to seal.
- Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
- Place the pie onto a large baking sheet and bake for 25 minutes. Then, keeping the pie in the oven, reduce the oven temperature down to 375°F (190°C). Place a pie crust shield (see Note for homemade shield) on the edges to prevent them from over-browning. Continue baking the pie until the filling is bubbling around the edges, 35–40 more minutes. This sounds like a long time, but under-baking the pie means an unfinished filling with firm apples with paste-like flour. If you want to be precise, the internal temperature of the filling taken with an instant read thermometer should be around 200°F (93°C) when done. Tip: If needed towards the end of bake time, remove the pie crust shield and tent an entire piece of foil on top of the pie if the top looks like it’s getting too brown.
- Remove pie from the oven, place on a cooling rack, and cool for at least 3 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.
- Cover and store leftover pie at room temperature for up to 1 day or in the refrigerator for up to 5 days.
Notes
- Make Ahead / Freezing Instructions: A couple ways to make ahead of time! Make 1 day in advance: After it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can also be frozen up to 3 months, thaw overnight in the refrigerator before using.
- Special Tools (affiliate links): Apple Peeler | Glass Mixing Bowl | Rubber Spatula | Large Skillet or Dutch Oven (for optional pre-cook) | Rolling Pin | Pie Dish | Pastry Wheel or Pizza Cutter | Kitchen Shears | Pastry Brush | Coarse Sugar | Large Baking Sheet | Pie Crust Shield | Cooling Rack | Instant Read Thermometer
- Apples: See blog post above for the best apples to use. I usually use 4 Granny Smith and 4 Honeycrisp or Pink Lady apples.
- Aluminum Foil Pie Crust Shield: You can purchase a pie crust shield or make one from aluminum foil. Cut a 14-inch square of aluminum foil. Fold in half. Cut out a 5-inch semi-circle on the folded edge. Unfold. Carefully fit the aluminum foil over the pie crust edges, securing down on the sides as best you can (careful, the pie is hot!), leaving the center of the pie exposed.
- Hand Pies: If you want to make smaller individual apple pies, try my apple hand pies recipe.
Sally and team – I just want to say thank you so much for this recipe (and all the others!). You make baking a joy. Setting out my ingredients for Thanksgiving pumpkin and apple pies tomorrow. Made two testers last week, and they were delicious. I agree that cooking the apples a bit on the stove first gives it the perfect texture and flavor. Thanks for everything and happy baking!
I recommend “taste testing” a few apples just before you cook the mixture. Definitely worth it 😉
Do you recommend using the same type of flour in the pie that you used in your homemade crust recipe – King Arthur Baking Co? Or should I find a flour with a lower protein content?
Hi Jimmy! We usually use King Arthur all purpose flour.
This is the best apple pie recipe and also the pie crust recipe turned out excellent! Will definitely have this on my holiday menu
I’m interested in making this but I’m confused as to why you say the apples won’t soften anymore after you’ve cooked them on the stove. Won’t they soften more with the 20 minute oven bake?
Thanks!
Hi KJ, the optional pre-cook begins the softening process—it does not stop at this point, but rather gives it a head start as they will continue to soften when baking in the pie.
Hi Sally – I have made this recipe twice and it was a huge hit but I feel that I don’t have enough crust. I bought the deep dish recommended in this recipe but it seems that the crust barely makes it to the edge of the dish. Should I increase your crust recipe to compensate for the deeper dish?
Hi Mike, we’re happy to help troubleshoot. How thin are you rolling out your crust? Your pie dough will be about 1/8-inch thick, which is quite thin, and should be about 12 inches diameter. Make sure, too, that you’re breaking down the butter and shortening enough. You don’t want them full incorporated into the dough, but it should resemble a coarse meal. We have lots of tips and tricks in our pie crust post that may be helpful, too. Thank you for giving this pie a try—we’re thrilled to hear it was such a hit!
Hello, I just wanted to confirm, you do not blind bake the bottom crust then, correct?
Correct!
Hello, I plan on baking this tomorrow. In the directions it says that you should place the pie onto a baking sheet when in the oven. Is this necessary for all our pans? I plan on using a glass pie dish.
Hi Kelsi! We recommend it – the baking sheet will catch any bubbling filling that may spill over and make a mess.
Hi Sally! The only pie dish I have is 9.5 inch. Can I still use this recipe? Thank you!
Yes, absolutely.
I use a sour cream and butter crust and your filling and makes a delicious pie. Yes, precooking the apples makes a difference. Took to work for Thanksgiving potluck and had several ask for the recipe.
I’m planning on making this recipe for a friendsgiving this week. Is there an ingredient list for the pie + crust? Also, if I were to make it a day in advance, what’s the best way to reheat? (Newbie to baking)
Hi Lena! You can find the pie filling ingredients in the recipe card above, and the pie dough recipes linked as well (we love to use our flaky pie crust here). We would reheat the whole apple pie for about 15-20 minutes at 350F, but it’s also delicious at room temperature. Hope it’s a hit at your Friendsgiving!
I’m so excited to make this pie and your Pumpkin Pie for Thanksgiving. I may be overthinking things here but I have a glass pie dish (Pyrex) and a ceramic pie dish (Emile Henry). Which pie is better suited for those pie dishes? Some context: I’m a novice and I’m also using your homemade pie crust recipe for both!
Hi Jimmy! We prefer to bake with glass so we can see how the browning is coming along on the crust. It can be helpful!
Hey there Jimmy
Been making Sally’s pumpkin pie every year for 10 years I use a white 10inch corning ware. And
Been making the apple pie for 3 year that goes in my clear glass 9inhh pie dish .
I make her butter and shortening crust for both.
Follow her directions to T they re perfect !
Thanks Sally’s again for making my Thanksgiving perfect
Also always make her cranberry relish and this year candied sweet potatoes.
If I want to freeze the filling, would you recommend doing the quick cook before or after freezing?
Hi Becky, You can do the optional apple cooking step and then freeze the pie filling. Hope you enjoy the pie!
Hello,I was planning to make your Apple pie and Pumpkin pie for Thanksgiving.Since my husband will be using the oven on Thursday for the turkey,I wanna know how far in advance can I make this pies so I wont be on my husbands way on Thursday morning.An any suggestion on how to keep it fresh till Thanksgiving?Thank you!!
Hi Liza! This is a great pie to make one day in advance – you can let it cool overnight and serve the next day.
I make the apple pie today Wednesday and the pumpkin filling and pie crusts yesterday
Bake all pies today .
Thursday oven for bird and sides
Wow!! I just made this crust and I used lard instead of shortening. I came out so flaky and delicious. This is the only pie crust I will use from now on!!! It beats Ina’s
I’m worried if I pre-bake the filling the apples will be to soft and mushy once the pie is fully baked.
You certainly don’t have to pre-bake! It’s an optional step.
I’ve made this the past three years for Thanksgiving and I always get compliments on how perfect the consistency is, and always cook the apples before, so (at least from my experience) I think it’s okay!
Can I use gluten free flour for the filling and use a GF crust?
We haven’t tested that but let us know if you do!
I made this for my 27 wedding anniversary. It was delicious. Thanks for sharing.
Can I use the same baking directions without doing the lattice?
Yes, if you do a different topping, the bake time will be the same.
Unsure how the pie will be but I don’t recommend cooking flour and apples over medium high heat. The whole thing turned into a clumpy sticky mess in the pan and the apples didn’t soften. If your doing this do not do that step
Can I make the filling the night before and refrigerate until baking the pie in the morning? I do not like to cook my filling before baking my pies. Absolutely love every single recipe that I’ve tried of yours!
Hi Sandy, yes, you can make the filling the night before and refrigerate until baking the next morning. Hope you enjoy the pie!
If I use a premade pie crust, do I need to pre bake it
Hi Cathy! The instructions should be the same.
Pies have never been my forte. However, this apple pie turned out better than I could have imagined. My family complained that it disappeared far too fast!
Sally love the sound of this recipe for apple pie. Since I am limited for time can I use pillsbury dough pie crust to make this recipe.
Absolutely. You can use store-bought pie crust following the same directions.
Hi there! I’ve made this pie before and it was delicious! But, since thanksgiving is coming up I was wondering if instead of just cooking it right away, if I could freeze the uncooked, pie and then thaw it and cook it the next day?
Hi Max, we don’t recommend freezing the whole unbaked pie. Here are the different freezing options you can try: The pie crust dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared fillings can also be frozen up to 3 months, thaw overnight in the refrigerator before using.
Hi Sally – I made this for a birthday and it was SO GOOD. And surprisingly not that hard to put together with all your tips and instructions! I have a Fuyu persimmon tree and have lots of persimmons to use. Do you think I could replace the apples with persimmons in this recipe? Thank you!
Hi Michelle, we haven’t tested a persimmon pie, so aren’t sure what changes you’d need to make here. Sorry we can’t be of more help, but if you try it, please let us know how it turns out!
I loved the recipe.I put dabs of butter on top before applying lace crusts
I made the all butter crust with this apple filling and it turned out amazing i was so proud I have never baked a pie before and this helped to much I cried tears of joy with how it came out thanks so much!
My husband is on a certain calorie diet. If I know how many calories are in a whole pie I can figure out each slice depending on how big I make the slices. Do you know how many calories are in this pie? Thank you.
Hi JB, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076